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Thai Seafood Noodle Salad

  • 18minutes

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Source: thaifood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups or 200 g. glass or "cellophane" noodles (also known as "bean thread" because they're made with bean flour)

  2. 15 oz./400 g. mixed fresh (or frozen) seafood, such as shrimp, squid, clams, cuttlefish, mussels, etc..

  3. 1 stalk lemongrass, thinly sliced (for more on preparing lemongrass, see below)

  4. approx. 1 loose cup of fresh coriander

  5. approx. 1 loose cup of fresh basil (both Thai holy basil and sweet Italian basil will work)

  6. 3 spring onions (scallions), sliced

  7. 1 fresh tomato, cut into small wedges

  8. 1 small or 1/2 medium cucumber, cut into matchstick-like pieces

  9. SALAD DRESSING:

  10. juice of 1 lime (3-4 Tbsp., or substitue lemon juice)

  11. 4 Tbsp. fish sauce

  12. 2 Tbsp. regular soy sauce (or wheat-free soy sauce for gluten-free diets)

  13. 1-3 tsp. chilli sauce

  14. 5 cloves garlic, minced

  15. 1/3 cup fresh, chopped coriander, including stems

  16. Optional: 1 tsp. sugar (if you prefer salty and sour flavors over sweet, omit the sugar)

  17. TO SERVE:

  18. a bed of lettuce or Chinese cabbage on which to place the salad

Instructions Jump to Ingredients ↑

  1. For more detailed instructions on how to buy and prepare lemongrass, see my: All About Lemongrass Guide Soak the noodles in cool water for 1 hour, or until very soft. OR, if you're in a hurry, gently boil the noodles until they're soft and transparent (about 10 minutes).

  2. While noodles are soaking (or boiling), place all salad dressing ingredients together in a cup. Stir well to combine. Set aside.

  3. Rinse noodles with cold water. Drain completely and slide them into a large mixing bowl.

  4. Bring 3-4 cups water to boil in a soup-type pot. Add the lemongrass slices and boil until fragrant (1-2 minutes).

  5. Add the seafood and boil for 1-2 minutes, or just until seafood is cooked. Try not to overcook, as this will make it rubbery.

  6. Drain seafood, including lemongrass. Rinse with cold water. Add the drained seafood & lemongrass to the mixing bowl (along with the noodles).

  7. Add to the mixing bowl: fresh coriander and basil, spring onions, tomato, and cucumber.

  8. Now pour the salad dressing overtop, tossing well to combine.

  9. Do a taste test. Add more fish sauce if not salty enough. If not spicy enough, add more chilli sauce or fresh chilli. If too sour for your taste, add a little more sugar.

  10. If you have time, allow the salad to sit in the refrigerator 1 hour or more. Then just toss again and serve.

  11. To serve, place salad on a bed of green or red lettuce, OR Chinese cabbage. This salad marries well with a cold lager or chilled glass of your favorite white wine. Enjoy!

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